• 3e3659562be5e3ae6965e6a8ddc60dc0

Kale Stuffed Portabellas

Prep
Cook
Serves 2people
Ingredients
2
large portabella mushrooms
salt and pepper to taste
1/2
tbsp (1 tsp) olive oil
1
medium shallot, thinly sliced
1
garlic clove, minced
1
bunch kale (about 8 ounces
2
tbsp white wine
1/3
cup low-fat milk
3/2
tsp flour
1/2
cup Italian blend or mozzarella cheese
1/8
cup panko
Directions
1.
Preheat oven to 400 degrees.
2.
Spray tops of mushrooms with olive oil. Place bottom side up on a rimmed baking sheet and season with salt and pepper.
3.
Heat olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
4.
Once wine has cooked off (about 3 minutes), whisk in milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.
5.
Divide kale mixture into mushrooms and top with cheese. Bake for 10 minutes.
6.
Combine panko and 1/2 teaspoon of olive oil in a small bowl. Top mushrooms with panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.

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